Clean chicken fillets, chop garlic finely and slice lime in half and then add with chicken in a zip-lock bag or bowl with olive oil, garlic, salt, pepper, and squeeze lime over and then mix. Place in refrigerator and let marinade for at least 1 hour

Take chicken out of refrigerator and let sit at room temperature for 20 minutes then roll into a ball like shape and stick both fillets through with skewer as if the chicken were kabobs

Once charcoal is a nice grey color, remove charcoals from chimney into grill pit, evenly distributed throughout with a small pile for a high-heat zone, but do not add grates onto grill

Place chicken skewer over charcoal fire just above heat with skewer ends touching the edges of the grill (you can add other meats and vegetables the same way to the fire if you’d like).

Slow cook/grill the chicken for several hours, turning once every hour so all sides of meat are cooked/grilled evenly (marinade will drip from chicken initially creating steam from charcoal, delighting chicken with flavor)

After about 3 hours, chicken will be nice and crispy on outside and moist on the inside so remove from grill and let rest for 5 minutes

Keep chicken in skewer and slice down with thick cutting knife to serve as well as preserve Brazilian tradition

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